Shugary Sweets · by Aimee Shugarman
Raspberry Lemonade Cupcakes Recipe
NUTRITION · PER SERVING33M COOK
CAL 16%·PRO 3%
CARBS 53G66% OF CAL
0G FIBER7G OTHER45G TOTAL SUGAR
FAT 12G35% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy cupcakes with raspberry-lemonade frosting made from a cake mix base. A fresh, summery dessert that's simple to make.
dessertamericanbaked good🔥 ovengluten freevegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 box white cake mix
- 1 box lemon jello gelatin powder, (3 ounce)
- 3 large egg whites
- 1/3 cup vegetable oil
- 1 1/4 cup water
- 1 cup unsalted butter, (softened to room temperature)
- 7 cups powdered sugar
- 1/2 cup frozen raspberry lemonade concentrate, (thawed)
- 2 drops red food coloring, (optional)
At a glance
PER SERVING · TIME 33M
CAL 16%·PRO 3%
CARBS 53G66% OF CAL
0G FIBER7G OTHER45G TOTAL SUGAR
FAT 12G35% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 18m
- Sodium
- 140mg
- Total sugar
- 45g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2mg
- Calcium
- 23mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.